Hearty Homestyle Beef Stew

Hearty Homestyle Beef Stew: A Comfort Food Classic

There’s nothing quite like a warm, hearty bowl of beef stew to bring comfort on a chilly day. This timeless dish has been a family favorite for generations, and it’s easy to see why. Not only is it packed with tender chunks of beef, perfectly cooked vegetables, and a rich, flavorful broth, but it’s also incredibly satisfying to make. Whether you’re preparing it for a cozy weeknight dinner or a special gathering, this Hearty Homestyle Beef Stew will have everyone coming back for seconds.

What sets this recipe apart is its balance of flavors and textures. The beef, simmered low and slow, becomes melt-in-your-mouth tender, while the combination of carrots, potatoes, and celery adds just the right amount of earthy sweetness. Moreover, the savory broth—infused with herbs like thyme and rosemary—ties everything together in the most delicious way. With just a few simple steps, you’ll create a dish that feels like a warm hug in a bowl.

Another reason this recipe shines is its versatility. For instance, you can easily adapt it to suit your taste preferences. Try adding mushrooms for an extra layer of depth, or swap in sweet potatoes for a slightly different twist. In addition, it’s a great way to use up ingredients you already have in your kitchen.

So, why wait? As you cook, this recipe not only fills your home with a mouthwatering aroma but also provides a meal that feels like it’s made with love. Furthermore, as you savor each bite, you’ll find yourself reminiscing about simpler times and enjoying the comforting essence of a truly classic dish. Get ready to impress your family and friends with this Hearty Homestyle Beef Stew—it’s sure to become a staple in your recipe collection!

Hearty Homestyle Beef Stew in a cast iron pot with tender beef, potatoes, carrots, and parsley garnish, perfect for cozy dinners. Recipe by FoodForYourGood.com, ideal for cooking enthusiasts. — Hearty Homestyle Beef Stew – A comforting and flavorful classic with tender beef, vegetables, and rich broth. Full recipe on FoodForYourGood.com

Recipe Yield: 6 serving

INGREDIENTS
2 lbs beef chuck, cut into 1 ½-inch cubes
5 medium Yukon Gold potatoes, cut into 1 ½-inch chunks
3 large carrots, peeled and sliced into 1-inch pieces
2 celery stalks, sliced
1 large onion, diced
3 tbsp tomato paste
4 ¼ cups low-sodium beef broth
1 cup dry red wine (optional; substitute with broth if preferred)
3 tbsp olive oil, divided
2 ½ tsp fresh thyme, chopped (or 1 ¼ tsp dried thyme)
2 sprigs rosemary (or 1 tsp dried rosemary)
3 cloves garlic, minced
2 tbsp Worcestershire sauce
2 tbsp all-purpose flour
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus a pinch extra
2 bay leaves
¼ tsp smoked paprika (optional)
1 tbsp balsamic vinegar (optional, for added depth)
2 tbsp fresh parsley, chopped (for garnish)

INSTRUCTIONS

1. Brown the beef: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Pat beef cubes dry with paper towels, then season generously with salt and pepper. Sear half the beef, cooking for about 4–5 min per batch until browned on all sides. Remove and set aside. Repeat with remaining beef.
2. Sauté vegetables: Add the remaining 1 tbsp olive oil to the pot. Stir in onion, garlic, and celery, cooking for 3–4 min over medium heat until softened and fragrant. Scrape up any browned bits from the bottom to enhance flavor.
3. Add tomato paste and seasonings: Stir in tomato paste, smoked paprika (if using), thyme, and rosemary, cooking for 2 min to deepen their flavor. Sprinkle the flour over the vegetables and cook for 1 more min.
4. Build the stew base: Gradually pour in red wine (if using) while stirring, scraping up any remaining browned bits. Stir in beef broth, Worcestershire sauce, and bay leaves.
5. Simmer the beef: Return the seared beef to the pot, along with any juices collected. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to ensure the stew doesn’t stick.
6. Add root vegetables: Stir in the potatoes and carrots, ensuring they are submerged in the broth. Cover and continue simmering for 30–40 min until the vegetables are tender and the beef is fork-tender.
7. Final adjustments and garnish: Stir in balsamic vinegar (if using) and taste the stew. Adjust salt and pepper as needed. Remove bay leaves before serving.
8. Serve and enjoy: Ladle the stew into bowls and garnish with fresh parsley. Serve warm with crusty bread for a comforting meal.

Helpful Tips to Perfect This Recipe:

Choose the right cut of beef: Use beef chuck or a similar well-marbled cut for the best flavor and tenderness. Avoid lean cuts, as they can become tough during the long simmering process.
Take your time browning the meat: Don’t rush this step! Browning the beef cubes in batches ensures deep, caramelized flavor. Overcrowding the pan can cause the meat to steam instead of sear.
Thicken your stew for extra richness: For a thicker and heartier texture, mash a few potato chunks into the broth during the last 10 minutes of cooking. This trick naturally thickens the stew while maintaining its rich flavor.

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